Moong Vadi Curry Making Tips: It is the month of Sawan, and you’re unsure what to make without garlic and onions? If you are tired of eating bottle gourd and ridge gourd and want to try something different and tasty, then your search ends here! It often happens that when garlic and onions are unavailable, it becomes challenging to find suitable recipes. However, don’t worry now, as we have brought an excellent recipe for Moong Dal Vadi ki Sabzi, which is delicious in taste and rich in protein. You can eat it with roti, paratha or rice, and your lunchbox will also be a hit!

This is a dish that is not only full of nutrition, but its taste is so great that you will want to make it again and again. So what are you waiting for, take out your diary and note down this recipe of protein-filled Moong Dal Vadi ki Sabzi without garlic and onion!

Ingredients required to make Moong Dal Vadi Sabzi

For the vadi:

Yellow moong dal: 1 cup (approximately 200 grams)

Ginger: 1-inch piece

Green chilli: 1 (you can add more or less according to your taste)

Salt: to taste

Water: very little (for grinding)

Oil: to cook the vadas

Spices for the gravy:

Salt: 1 teaspoon (to taste)

Kashmiri red chilli: ½ teaspoon (for colour)

Turmeric powder: ½ teaspoon

Coriander powder: 1 teaspoon

Cumin powder: ½ teaspoon

Garam masala: ¼ teaspoon

Water: to make the batter

For the tempering:

Oil: 2-3 tablespoons

Cumin seeds: 1 teaspoon

Bay leaves: 1-2

Big cardamom: 1

Small green cardamom: 2

Dried red Chillies: 2

Asafoetida: ¼ teaspoon

Tomatoes: 2 medium-sized (crushed or finely chopped)

Curd: ¾ cup (fresh and not sour)

Hot water: 1-2 cups (as required)

Fresh coriander leaves: finely chopped (for garnishing)

Easy method to make Moong Dal Vadi Sabzi

Prepare the lentils: First, wash the yellow moong dal thoroughly and soak it for 1-2 hours. Remember, this will cause the lentils to swell, making them easier to grind.

Vadi paste: Drain the lentils thoroughly. Now grind it in a mixer grinder with ginger, green chillies and salt. Use very little water while grinding, so that the paste becomes very thick. This thick paste will give the vadis the right shape.

Beat the paste: Transfer the ground lentil paste into a large vessel. Beat it well for about 5-7 minutes. This will infuse air in the paste and make the vadis soft and fluffy.

Steam the vadis: Heat water in a steamer or idli maker. Apply a little oil to a plate and drop small vadas (of your choice of size) of moong dal paste onto it. Cover it and steam on medium flame for 7-10 minutes. Tip: To check, insert a knife and if it comes out clean, then the vadis are cooked.

Remove the vadis: Turn off the gas and let the vadis remain in the steamer for 2 minutes. They will easily come off the plate when they cool down a bit.

Now make a delicious gravy!

Masala batter: Take salt, Kashmiri red chilli, turmeric powder, coriander powder, cumin powder and garam masala powder in a bowl. Add a little water to it and make a thick batter. This batter will prevent the spices from burning and enhance the taste.

Prepare the Tadka: Heat oil in a pan. When the oil is hot, add cumin seeds and let them crackle.

Aromatic Tadka: Now add bay leaves, black cardamom, green cardamom and dried red chillies and lightly fry. Then add a pinch of asafoetida. Asafoetida gives a wonderful flavour and aroma to the vegetable.

Tomato Roasting: Immediately add crushed tomatoes. Saute the tomatoes well till they start releasing oil. This process may take 5-7 minutes.

Curd Magic: Lower the gas flame and add the curd slowly. While adding curd, keep stirring continuously to prevent it from curdling. Cook for 2-3 minutes. Curd makes the gravy thick and creamy.

Gravy Preparation: Now add the prepared spice mixture and hot water, and mix well. You can add water to achieve the desired consistency of the gravy you prefer.

Add Vadaiyas: When the gravy comes to a boil, add steamed moong dal vadaiyas to it. Mix well and cook on a low flame for 2-3 minutes, allowing the vadis to absorb the gravy.

Final touch: Switch off the gas. Add finely chopped coriander leaves and a pinch of garam masala, and mix.

Your hot, protein-rich, garlic-onion-free moong dal vadi sabzi is ready! Serve it with hot roti, paratha or rice and enjoy a hassle-free, delicious meal in the holy month of Sawan.